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Liven up many traditional side dishes with Wild Ride Jerky. Wild Ride Jerky adds flavor and serves the same function as bacon, bacon bits or sausage. Try different combinations and get creative. We suggest trying the first suggestion of Wild Ride jerky in the ingredients but choose to your own preference. Most recipes are based on 1 or 2 full bags of 4oz Wild Ride Beef Jerky.  Most recipes feed 4 to 6 people depending on appetites and whether this is a single or a side course. Experiment with the different recipes and enjoy. As with all Wild Ride recipes, be careful of adding extra salt and pepper until you have tasted the dish, then adjust seasoning. Our recipes do not call for additional salt or Pepper.

 

 

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Baked Potatoes with Jerky Bits

Add finely chopped Wild Ride Jerky to the top of your baked potato along with sour cream, chopped chives, green onions, parsley and/ or shredded Cheddar cheese.

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Twice Baked Potatoes with Jerky

The great taste of a twice baked potato but with Jerky instead of bacon bits.

1 - 4 oz. bags of Wild Ride Gallopin’ Pepper, Jumpin’ Hot & Spicy, Hoppin’ Hickory or Buckin’ Barbeque, chopped fine.

4 baked potatoes (1 potato per person)

4 Tablespoons butter

4 or more Tablespoons grated Cheddar or Gruyere cheese

3 Tablespoons cream

Grated Parmesan cheese

The recipe starts with baked potatoes. Cut the baked potato in half and scoop out the potato into a warm bowl. Blend well with the finely chopped Wild Ride Jerky, cheese, butter (reserve 1 T for topping) and cream. Heap into the potato shells, dot with remaining butter and sprinkle with Parmesan cheese. Return to the oven and bake at 375 degrees until nicely browned on top; about 15 minutes. Serve hot.

 

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Scalloped Potatoes with Jerky

1 - 4 oz. bags of Wild Ride Gallopin’ Pepper, Jumpin’ Hot & Spicy, Hoppin’    Hickory or Buckin’ Barbeque, chopped fine.

4 medium-size potatoes Peeled and sliced about 1/8 inch thick

Butter

Milk or broth (chicken or beef)

Grated Cheddar, Gruyere or Parmesan cheese (optional)

Soak the sliced potatoes in cold water 30 minutes. Remove and dry on absorbent paper or on towels. Butter a 9 X 9 X 3 inch baking dish or an 8 X 10 inch oval baking dish. Arrange a layer of potatoes in the baking dish followed by a light layer of the finely chopped Wild Ride Jerky, the grated cheese (optional) and dot with butter. Continue with layers of potato, Wild Ride Jerky, grated cheese (optional)and dot with the butter. Dot the top layer with butter, and add enough milk or broth to just barely cover the potatoes. Bake at 350 degrees for 45 minutes to 1 hour or until the potatoes are tender but not mushy. The Wild Ride Jerky is very flavorful, so taste before adding any additional salt or pepper. Correct the seasoning and serve.

 

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Sautéed Corn with Jerky

A popular way of serving corn for people who are not prone to eat it from the cob. Can be made with fresh off the cob or frozen corn.

1 - 4 oz. bags of Wild Ride Gallopin’ Pepper, Jumpin’ Hot & Spicy, or Hoppin’    Hickory, chopped fine

8 ears of corn or about 4 cups frozen corn (not canned)

8 Tablespoons butter

2 Tablespoons finely chopped onion (optional)

If using fresh corn on the cob, husk the corn and remove the silk. With a sharp knife, cut the corn from the cob and scrape all the milk and sugar from the cob. Have the butter melted and bubbling when the corn is ready. If using onion, sauté in the butter for a few minutes but don’t brown. Add the finely chopped Wild Ride Jerky and continue to sauté for a few more minutes. Add the kernels of fresh or frozen corn to the pan and sauté gently over medium heat about 4 minutes for fresh corn a bit longer for frozen corn or until just cooked through. Shake the pan several times so the corn and jerky will not stick.

The Wild Ride Jerky is very flavorful, so taste before adding any additional salt or pepper.
Correct the seasoning and serve.

 

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